Sweet Potato & Pork Curry


For this recipe use...




1 box (8.11 oz) House Vermont Curry (Med Hot)
1 lb pork, cut into bite-size pieces
2 sweet potatoes, unpeeled, sliced and cut into 1/2” pieces
3 onions, cut into bite-size pieces
3 carrots, cut into bite-size pieces
1 stalk broccoli, separated into small pieces
3 tbsp vegetable oil
6 cups (approx. 1400 ml) water


1. In a medium size pot, boil water and cook broccoli for about 30 seconds. Drain and set aside.
2. In a large pot, heat vegetable oil. Cook pork, onions and carrots.
3. Add water to meat/vegetable mixture, and bring to a boil. Remove foams which rises to the top. Simmer for 10 minutes over low to medium heat or until vegetables are tender. Add sweet potatoes and cook for about 5 more minutes.
4. Turn off the heat. Break House Vermont Curry roux into cubes and add to the meat/vegetable mixture. Mix well. Heat again and add cooked broccoli. Bring to a boil. Serve hot.